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Flaky Scallion Pancakes
30 mins Prep Time
30 mins Cook Time
Scallion pancakes make the ultimate appetizer. They are essentially flaky layers of perfectly chewy crisp dough flavoured with chopped scallions. To make these pancakes, you have to form your dough, layer with a butter-oil-flour filling, sprinkle with onions, roll into a log, swirl and finally roll flat into pancakes. These steps are written out in detail below and are the secret to getting a multi-layered thin dough despite how thin you roll your pancakes. These Chinese scallion pancakes are truly irresistible and are easier to make than it appears. It is amazing what you can do with a few simple ingredients. The first time I tried them was at a dim sum restaurant many years ago and since then, they have become a staple whenever I am cooking Chinese food and want to add a side I know will be a crowd-pleaser. This recipe is adapted from Omnivore's Cook Book, but this recipe written here greatly simplifies the instructions and modifies a few ingredients. The dipping sauce is optional but I assure you, it adds extra oomph to the pancakes. Try these pancakes out yourself and you won't be disappointed.
Directions
Flaky Scallion Pancakes
12 Steps
Step 1
Combine your dough ingredients together. Place flour and salt together. Pour hot water over it, mix, then pour cool water over it and mix until combined in a bowl. Transfer the dough to a stand mixer fitted with a dough hook, knead dough on setting 4 for about 3 minutes. Cover with plastic wrap and set aside to rest for about 20 minutes.
Step 2
To make filling, combine flour, oil and salt in a small bowl and mix until smooth.
Step 3
To make dipping sauce, add all ingredients, soy sauce, rice vinegar, honey and chili oil (if using) in a bowl. Mix properly until honey is dissolved. Sprinkle sesame seeds on top to serve.
Step 4
When dough has rested, knead again until smooth for about 1 minute and cut into 6 pieces. Place on plate and cover plate with plastic wrap to keep dough from drying out.
Step 5
Roll out each ball into a thin rectangle, spread a little under a tablespoon of filling onto rectangle and spread over your rectangle dough. Sprinkle green onions onto the filling and roll into log, sealing the ends and the length of the log.
Step 6
Roll each log into a tight swirl and press the swirl down gently into a thick swirled disk. Flatten the disk with your hand and cover until ready to roll out into a flat pancake.
Step 7
Roll each pancake into a circle about 7-inches wide. Some scallions may fall out but this is okay.
Step 8
I like to place each pancake on parchment and stack them on top of each other (parchment in between), place in a Ziploc bag and place in freezer until ready to cook. Even when I am making them right away, I like to place them in the freezer for 15 minutes before cooking. If scallion pancakes are completely frozen, let thaw for about 5-10 minutes before frying.
Step 9
When ready to cook pancakes, heat a nonstick pan to medium-high heat and place vegetable oil into pan. Add a pancake and cook fresh or thawed (out of freezer). If cooking out of freezer heat pan to medium and turn to high after about 1-2 minutes in the pan to prevent the outside from burning before the inside of the pancake is cooked. Your pancakes out of the freezer will be cool and this will increase your cook time.
Step 10
Swirl pancake around to prevent it from sticking. Cover with lid and let cook. After about 1 minute remove lid.
Step 11
After one side of the pancake is nice and brown, flip over and cook on the other side for another 2-3 minutes or until the other side is nice and crispy and brown. Use the spatula to make sure the entire pancake is brown and crispy.
Step 12
Place pancake on cutting board, cut into 4 or 6 pieces and serve with dipping sauce.
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